Scott Paton recipe

Chocolate cheesecake 

Àclèaf's Head Chef Scott Paton invites us into the kitchen as he prepares a simple Chocolate cheesecake with cherry jelly and a vanilla sorbet.

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Boringdon Hall, Plymouth,
Devon. PL7 4DP

Tel: 01752 853807


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Serves 4



Chocolate Cheesecake

180g digestive biscuits

  75g melted butter

100g milk chocolate, chopped

300g cream cheese

200ml double cream

   75g caster sugar


Crumble the digestives, add the melted butter and mix well.

Place in a 20cm flan ring with a push-up base and pat down with the back of a spoon.

Melt the chocolate.

Mix the cream cheese, double cream and caster sugar until smooth. Quickly stir in the melted chocolate. Spoon into the flan ring and smooth the top with a palette knife.

Place in the fridge and chill for 2 hours

Cherry Jelly

300g fresh cherries, pitted 

  75g caster sugar

200g sour cherry juice 

4 leaves bronze gelatine


Make Cherry jelly: Place cherries, sugar, nectar and 1/2 cup cold water in a saucepan over medium heat. Cover. Bring to a simmer. Simmer, partially covered, for 8 minutes or until cherries have softened. Cool for 5 minutes. Transfer mixture to a food processor. Process until smooth. Strain mixture through a muslin-lined sieve. Discard solids. Add gelatine to liquid. Stir until dissolved. Cool for 15 minutes. Pour mixture on top of the cheesecake and leave to set.

Serve with vanilla ice cream or cherry sorbet